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Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

Delicious Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes

This Spicy Yogurt Marinated Chicken with Dill Feta Cream & Crispy Baby Potatoes is a flavor-packed dish perfect for any dinner occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Marinating Time 3 hours
Total Time 3 hours 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 lb Chicken Thighs or Breasts Thighs prefered for juiciness.
  • 1 cup Greek Yogurt Full-fat preferred.
  • 2 tbsp Paprika For smoky flavor.
  • 1 tbsp Chili Powder Adjust according to heat preference.
  • 2 cloves Garlic Minced or powdered.
  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice Freshly squeezed.
  • to taste Salt & Pepper Essential for seasoning.
Dill Feta Cream
  • 1 tbsp Fresh Dill Chopped.
  • 1 cup Feta Cheese Crumbled.
  • 1/2 cup Sour Cream Or extra Greek yogurt.
  • optional Pickles or Capers For added briny flavor.
Crispy Baby Potatoes
  • 1 lb Baby Potatoes
  • 2 tbsp Olive Oil
  • to taste Salt & Pepper

Equipment

  • grill
  • skillet
  • mixing bowl
  • Pot
  • Resealable bag

Method
 

Preparation
  1. In a medium bowl, whisk together Greek yogurt, olive oil, lemon juice, paprika, chili powder, minced garlic, salt, and pepper until smooth.
  2. Coat the chicken in the marinade and refrigerate for 30 minutes to 4 hours.
  3. Prepare the baby potatoes by parboiling them in salted water for about 10 minutes until fork-tender.
  4. Toss the parboiled potatoes with olive oil, salt, and pepper.
  5. Cook the marinated chicken on a grill or skillet for about 5-6 minutes per side until cooked through.
  6. In the same skillet, cook the seasoned baby potatoes over medium heat for about 10-15 minutes until golden and crispy.
  7. Mash the feta cheese and mix in sour cream, dill, lemon juice, and optional pickles or capers for the dill feta cream.
  8. Serve the chicken with dill feta cream and crispy baby potatoes.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 1000mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Allow the chicken to rest for 5 minutes after cooking for juiciness. Use full-fat Greek yogurt for best results.

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